While trying to figure out what to eat for dinner, I had a flashback to when I worked for a local marketing agency. I remembered a co-worker microwave a frozen burrito, then added some pulled strands of string cheese on top, and heated it up until I started to melt. It became one of my lunch staples, along with chicken nuggets and broccoli with melted Tillamook Sharp Cheddar.

So I decided to take out two PJ’s Organic Burritos (one chicken and one beef) and gave both the string cheese treatment. Just to mix it up a bit, I drizzled the tops of each burrito with some Dave’s Gourmet Hurtin’ Habanero hot sauce.

Waxing nostalgic? Yes. Comfort food? Yes. That’s a double-plus good to me.

When I get home, after a hectic day at work, I tend to crave something simple and comforting. Lately, I have been able to satiate my cravings with a 0.75-1.0″ thick biased-cut slice of challah, covered with sliced cheese (be it jalapeño or habañero jack, sharp cheddar or crumbled Rogue Creamery blue cheese), chuck it into a toaster oven and toast it until the edges and bottom get slightly charred.

It may not be as iconic as a proper grilled cheese sandwich, but an open-face, toasted challah and cheese sandwich is rich and has a good amount of chew.

For additional flair, spread a thin layer of good mustard, such as Beaver Food’s Sweet Hot Mustard, on the slice of challah before layering on the cheese. Want even more spice? Apply your choice and amount of hot sauce on the challah or cheese before toasting. It’s even better if you have a panini or grill press. Instead of one thick slice of challah, use two slightly thinner slices. No butter or non-stick spray is needed, as the challah shouldn’t stick and you don’t want to mess up the mallard reaction.